To make your bread more moist, and more flavorful... Do as I do, cook the bread until everything is ALMOST done (2-5- mins less than recommended). The bread will be done on the sides and the center, but the top of the center will still be slightly gooey. The bread will continue to cook when you take it out of the oven - just set it aside for 5 mins or so to finish cooking!

Using this method DOES cook all of the ingredients fully, but you will not dryout the outsides of the bread. I hate it when I get good bananna bread and the outside is all dry and tasteless.

I substituted pecans for walnuts. Also have used rum instead of vanilla when I ran out, and then used half vanilla and half rum. With or without the flour dusting, the bread has come out of the pans perfect after following your instructions. I will make this every week!

The best trick I've ever learned for quick bread (those not requiring yeast) crusts is to prepare (that is, grease and flour) the bottom of the pan, plus maybe just 1/4 to 1/2 inch up the sides, only. This makes the bread easy to remove from the pan but does not overbake or dry the sides. Yum.

Never cooked much in the past.
Back then I never knew
That I'd be cooking all the time,
Once I learned to Chu.

Just finished a couple of perfect loaves of banana bread; probably the fifth recipe from this blog that I've successfully served up. Can't think of any better way to say it, "Cooking for Engineers rocks!"

This is the 2nd recipie I am trying from your site. (first one was orza risotto....very good).

I havent eaten banana bread in a long time so I have almost forgotten how the texture/taste is...I think mine came out yummy but a bit tough & not so sweet....did I bake too long (after 55min it was still gooey in the center so I baked for 10 ) ? or is it because I beat the eggs mixture for too long ? is banana bread supposed to be sweet like say a regular cake (without icing) ?

My banana bread is sweet, but not heavily sweetened (like most cakes). The texture of the bread should be a little chewy but not as dry as regular breads. I think it should also stick to your teeth just a little as you chew, but not too much - but that's how I like my banana bread...

Well I guess mine turned out pretty ok then....not tough tough, as I said earlier but a little chewy tough. & lightly sweet. Yes it was not dry, definitely not like a regualr bread. But next time I will bake only for the given time (55min) & remove & it should carry-over-cook due to its own heat. Thanks for the recipie again !

I baked the bread in buttered muffin pans, filling 5/6 of the way up for 20 min. Worked very well. Increasing banana also helps keep it moist and flavorful. Brown sugar as a topping made for an excellent sweet crispy flavor.